Seasoned Potatoes Kamjanamul Recipes

SEASONED POTATOES

Steps:

• In a small skillet, heat oil over medium heat. Add potatoes and onion; cook and stir for 10 minutes or until lightly browned. Combine the parsley, paprika, garlic powder, onion powder and salt; sprinkle over potato mixture and toss to coat. Cook 5-10 minutes longer or until onion is tender.

SEASONED RED POTATOES

Steps:

• Peel a strip from around each potato. Place potatoes in an ungreased 3-qt. baking dish. In a small bowl, combine the oil, butter and seasonings; drizzle over potatoes. , Bake, uncovered, at 350°, for 50-55 minutes or until tender, stirring every 15 minutes.

SEASONED POTATOES (KAMJANAMUL)

Steps:

• In a large pot place cut potatoes. Add water to cover, put lid on pot and bring to a boil. Simmer for 10 minutes or until fork tender.
• In medium mixing bowl, add remaining ingredients.
• When potatoes are done, drain liquid and add potatoes to seasoning mix. Mix well to coat and serve immediately.

SUMMER SAUTéED POTATOES

Steps:

• Place the potatoes in a large pan, cover with water and bring to the boil. Simmer for 5-8 mins until starting to soften but not falling apart. Drain and leave to steam-dry in the colander for a few mins.
• Heat the oil and butter in a large frying pan. Scrunch up the bay leaves in your hands and add them to the pan along with the whole garlic cloves. Once the potatoes are dry, tip into the pan and season. Toss them in the pan and cook over a medium-high heat for 20-25 mins, turning often, using a fish slice so you don't break them up.
• When the potatoes are crisp and golden, grate the lemon zest straight over and cook for 1-2 mins more. Taste for seasoning, then scatter with parsley and serve.

SEASONED MASHED POTATOES

Steps:

• Place potatoes in large saucepan and cover with water.
• Bring to a boil.
• Reduce heat; cover and cook for 15-20 minutes or until tender; drain.
• In large mixing bowl, mash the potatoes.
• Add the remaining ingredients; mash until fluffy.

SEASONED NEW POTATOES

Steps:

• Wash potatoes, and peel a 1/2-inch strip around center of each.
• Combine potatoes and dillweed in a saucepan, cover with water and cook 15-20 minutes or until potatoes are tender. Drain water from potatoes.
• Combine remaining ingredients and spoon over hot potatoes, stirring gently until coated.

SEASONED POTATOES

Steps:

• In a large resealable plastic bag, combine flour, parmesan cheese and paprika.
• Cut potatoes into thin wedges OR small bite size chunks.
• Dip potato pieces in milk, then place in the bag of flour/cheese mixture.
• Toss the bag to coat.
• Place potatoes in a greased baking dish and drizzle with 2 tbsp of the melted butter.
• Bake uncovered at 400 for 20 minutes.
• Stir, turn potatoes, then drizzle with remaining butter and bake for an additional 20-25 minutes.
• Serve with sour cream dip.

KOREAN SEASONED POTATOES

Steps:

• Peel potatoes and dice, placing in cold water to prevent browning. Drain and place in saucepan with just enough water to barely cover potatoes. Bring to boil and cook just until tender, 3 to 4 minutes.
• Meanwhile, in bowl, combine remaining ingredients.
• Drain cooked potatoes well and add to soy sauce mixture, tossing well.
• Chill.
• These are meant to be served as a cold side dish.